When a simple bowl of cereal isn’t enough to curb your Fruity Pebbles™ craving, you have to make this massive, wonderful, amazing cake.
The idea for this cake came to me when a friend was looking for an excuse to buy a box of Fruity Pebbles™ cereal, and I think this is reason enough for anyone.
The four alternating layers of cake and cereal treats are both shockingly different and harmonious. The cake layers are a traditional white cake with just a hint of lemon juice to brighten it up and make it blend with the fruity flavors of the cereal. And the crunch of cereal is a stark contrast to the soft crumb of the cake.
I flavored the buttercream with almond extract, which I think has a slight fruit flavor to it. And even though it doesn’t match perfectly with the profile of the cereal, it gives it a little bump. I had tried making this cake before with vanilla in both the cake and frosting, and the bites were so overwhelming. This version is much more subtle — but still super sweet!
This cake cuts nicer as large pieces. The smaller the pieces of cake, the more the cereal treats wanted to fall apart. I recommend cutting large pieces and then splitting them in half so that each person gets one layer of cake and treat.
Normally, when I make cakes with this elaborate of a flavor profile, my family eats a slice or two and then we get worn out. Not so with this cake. The whole thing was gone by Monday morning. If for some reason your cake lasts a bit longer, be sure to store it in an airtight container at room temperature.
For the Cake
1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
1 pinch of salt
3 large eggs
1 cup cold water
1 cup sour cream
1 1/2 tablespoons lemon juice
- Pre-heat the oven to 325 degrees. In a large bowl, whisk together dry ingredients making sure to break up and large clumps of mix, and then set aside.
- In a separate bowl, combine water, eggs, sour cream, and lemon juice. Mix well. Slowly add wet mixture to dry mixture while beating on medium speed with either a hand mixer or stand mixer.
- Once well-combined, divide evenly into 6-inch pans, about 2 cups in each.
- Bake from 20-30 minutes, or until you can insert a toothpick into the center of the cakes and it comes out cleanly.
For the Fruity Pebbles™ Treats
3 tablespoons butter
4 cups miniature marshmallows
6 cups Fruity Pebbles™ cereal
Layer a 13 x 9-inch dish with wax paper and coat with nonstick spray. Set aside.
Grease a large saucepan and spatula with nonstick spray. Melt butter in the greased saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Fruity Pebbles™ cereal. Stir until well coated with greased spatula.
Transfer cereal mixture to dish and spread evenly. Let cool completely at room temperature.
For the Buttercream
2 cups unsalted butter, softened
5 to 6 cups powdered sugar
1 tablespoon almond extract
Milk or heavy cream, optional
Fit a mixer the whisk attachment and mix together the butter and powdered sugar, one cup at a time. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
Add almond extract and beat again for another minute. If the buttercream is too stiff, add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy.
For the Pink Chocolate Ganache
1 cup light pink candy melts, finely chopped
1/3 cup heavy cream
- Combine the finely chopped candy melts and heavy cream in a microwave-safe bowl. Stir so that the chocolate is coated with the heavy cream.
- Heat for one minute at 100% power and let stand for one minute and then whisk together until smooth.
- Cover the bowl with plastic wrap close to the surface of the ganache to prevent a skin from forming. Place in the refrigerator overnight to set and whisk vigorously before using.
*Set time is necessary to get the right consistency. If you don’t let it set long enough, the ganache will be thin and runny.
Making the Fruity Pebbles™ Cake
- Trim and level all vanilla cake rounds to make them even. Cut two equally-sized rounds out of the Fruity Pebbles™ treats for a total of five identical layers. Optional, coat with simple syrup and let soak in for a few minutes.
- On a cake board, out a dollop of frosting to hold the bottom layer in place. Place the first cake round and top with 1/2 cup buttercream frosting.
- Put a Fruity Pebbles™ treat layer on top of the cake layer and top with buttercream. Repeat this process, alternating between cake and treat, until all layers are stacked and a cake layer is on top and bottom.
- Crumb coat the cake and let chill in the fridge for at least 30 minutes.
- Bring out the cake and frost fully.
- Press Fruity Pebbles™ into the sides of the cake.
- Transfer the pink chocolate ganache to a squeeze bottle. Start by creating the drips over the sides of the cake, alternating their lengths and thicknesses. The longer you squeeze the bottle, the further down the drips will go.
- Fill in the top of the cake with pink ganache and spread evenly with an offset spatula.